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The after-end is a part of the large intestine following the chitterling.
The selected hog after-ends are either from European or Chinese animals.
Black pudding and liver sausage
Hog after-ends should be stored cool. +4°C to +8°C are ideal. All after-ends are stored in brine or covered with salt and protected from light in closed containers.
120 days salted
Our European and Chinese premium hog after-ends have a rustic look and a straight shape.
|Bundles of 9 m each or cut-off lengths of 20-40 cm|
|Manually bound with loop, on request with different colours|
Before production, the after-ends must be treated as described below. Salted hog after-ends should be soaked in cold water over night. Before filling, the fat-ends should soak in water at +30°C to +35°C for about 30 minutes again.